Hello! I am new to cake decorating and love it! (So sorry for the new person elementary questions!) I like covering my cakes in MMF. I usually make my MMF while my cake is baking then cover it that day. Then I have been decorating it the following day. It is okay to just leave my fondant covered cake sit out on my counter overnight? Do I need to cover it in anyway? I have read on here that some people refrigerate and others do not. What is your typical baking/decorating timeline? And how are you storing things along the way? I want my cake to still be fresh and yummy for my friends and family, but I like to break things down into a couple of days. Your thoughts?!? Thanks! 
I know a lot of people leave cakes out for more than one day, but I always try to not let it sit out more than one night. The fondant will be fine left out on the counter, (just cover lightly so you dont get dust and stuff), once the fondant is on the cake, I feel like it sort of traps in the moisture, just make sure your BC underneath does not have any milk or butter in it if you want to leave it out of the fridge. Sometimes I bake my cakes ahead of time, freeze them, them when I have time to cover and decorate I let them thaw and do it all at one time. I am always paranoid the cake will taste stale if it is out more than one night.
I learned on here that milk in BC stablizes when mixed with sugar so it CAN be left out and does not need refrigerated.
Once my cakes are iced, they are sealed with the BC icing (just like your loaf of bread from the grocery that is "sealed" in a plastic bag and sits in your pantry for days).
I've baked on Wed for a Sat wedding and the cakes are fine.
For my Saturday cakes, I bake on Thursday. Everything gets wrapped in plastic wrap Thursday night. I then begin decorating on Friday morning. After each cake is decorated I usually put each one in a cake box just to make it easier to get them out of the way as I go, as I do not have a lot of counter space.
indydebi i was under teh same impression. i use 1/2 butter 1/2 shortening in my buttercream and i always leave the cake out on the table.
Is this wrong?
I use a crisco-only recipe. Any butter users out there who can confirm or deny this?
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